German Jägerschnitzel combines tender, crispy-fried breaded pork cutlets served with a deliciously rich bacon mushroom gravy! This is truly a hearty pork entree that the whole family will love any day of the week! It's the perfect main course for Oktoberfest celebrations, too!
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Instructions
Jägerschnitzel Sauce {Bacon Mushroom Gravy}
Fry the chopped bacon over medium-high heat until browning and the fat has been rendered.
Add 2 tablespoons of butter and melt with the bacon.
Add the diced onion and sliced mushrooms, saute for about 5 minutes or until the mushrooms are tender and the onion is translucent.
Add the tomato paste, seasoning (salt, pepper, paprika), Worcestershire sauce, and beef broth.
Whisk to combine and bring to a low boil. Reduce heat and simmer for 5-10 minutes.
The gravy should thicken while simmering. If it does not combine 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry. Whisk the cornstarch slurry into the gravy to thicken if needed. If your gravy is too thick, add 1 tablespoon of water at a time until your desired consistency is reached.
Schnitzel {Breaded Fried Pork Cutlet}
Using three shallow dishes, make a dredging station. Combine all-purpose flour with salt and pepper in the first, beat the large eggs in the second, and place plain breadcrumbs in the third.
Move each piece of pork individually through the dredging station steps. Start with coating the pork in flour, shaking off excess flour before moving to the next step.
Coat the flour-coated pork thoroughly with the beaten egg. Allow excess egg to drain off pork before moving to the next step.
Bread the egg-coated pork with the plain breadcrumbs. Press the breadcrumb into the pork gently, patting it onto the sides and all surfaces as needed.
Pan-fry the breaded pork in a deep skillet or frying pan over medium-high heat. Use enough oil so that the heated oil comes up a bit over halfway on the sides of the pork cuts. Cook for approximately 3 minutes per side.
Transfer the fried schnitzels to a paper towel-lined plate when done and repeat for each pork chop or pork steak. Schnitzels can be kept in a warmed oven while the remaining pork is fried.
Heat the gravy if needed before serving, then serve each schnitzel with a generous amount of gravy for a wonderful jagerschnitzel dinner.
Notes
If your pork cuts ended up being a bit over ¼ inch in thickness, they can be transferred to a parchment paper-lined baking sheet. Cook at 350ºF (175ºC) for 5 – 10 minutes, or until they have an internal temperature of 145ºF (63ºC) as read by a digital meat thermometer.